2018-2019 Catalog Winter Update [Archived]

BREW 150 Yeast Ferment & Microbiology

(Contact Hours: 6) Through this course students will gain knowledge of brewing yeast and the impacts of brewing microorganisms on beer quality. Brewing yeast fermentation bio-chemical pathways and products from yeast metabolism, growth, harvest, storage, and repitch will be investigated. The use of mixed culture yeast and micro-organisms for special beer style flavors will be explored. Financial consequences of proper and improper yeast handling and beer-spoiling contamination by microorganisms will be discussed. Recommended prerequisite: CUL 100. Minimum benchmarks will be enforced.

Credits

4